13 Ingredients
  • 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4-ounce) can diced chile (mine were mild, your choice)
  • 1 (14.5-ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup chopped cilantro leaves
Nutrition
344
17% daily value
8 servings
                                       
                                            high-​protein, low-​carb, dairy-​free
     

Fat

20% 13

Saturated

25% 5

Trans

- 1

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

3% 9

Carbs (net)

- 6

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

99% 50

Cholesterol

48% 145

Sodium

27% 647

Calcium

8% 84

Magnesium

20% 81

Potassium

36% 1247

Iron

43% 8

Zinc

104% 16

Phosphorus

82% 575

Vitamin A

4% 37

Vitamin C

75% 45

Thiamin (B1)

37% 1

Riboflavin (B2)

32% 1

Niacin (B3)

59% 12

Vitamin B6

76% 2

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

101% 6

Vitamin D

1% 5

Vitamin E

7% 1

Vitamin K

38% 30
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